I made this during the ZWT6 and CaliforniaJan is the one the recipe belongs to.

Ingredients:
1 tablespoon whole cumin seed
2 teaspoons whole coriander seeds
1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
2 teaspoons orange zest
1 1/4 cups extra virgin olive oil
10 ounces brine-cured black olives, pitted and halved lengthwise
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
8 ounces feta cheese, diced
1 French baguette, sliced

Combine cumin, coriander, and red pepper in a small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.